This week on the nailed it or failed it post we decided to go with the Key Lime Verrine from the Bachour book. If you have been following along with this series of posts you know that last week we made the manchego cheesecake that was covered with graham cracker crumbs. Those same crumbs are used in the verrine. As any kitchen should, we are always trying to make the most of our ingredients, and this seemed like a logical next recipe from the book. Then later in the week, we had friends in town and used those same crumbs to make a key lime pie. I’m now down to one lime and a little bit of graham cracker left. I’d say, all in all, a pretty good use of ingredients this week.
The verrine is pretty simple to make. I cut the recipe down to make twelve servings. I was going to go with six, but once you try them, you will want a second. They are served in individual mini glass dishes, with an ounce of key lime curd topped with graham cracker crumbs and blueberries. I saw online that a lot of people will substitute limes for key limes. I’m going to say, just don’t do it. You can taste the difference. The key lime has a more tart and acidic flavor. When a recipe calls for key limes, I try my best to find them and stick with the ingredient called for just to make sure I get a flavor filled dessert. Tart, sweet and intensely citrus flavored is what this dessert is all about.
The hardest part of the recipe was squeezing the juice out of the tiny little key limes. The second hardest part was not eating all the key lime curd before I could get them plated. So go ahead and give this Key Lime Verrine a try. We would love to hear how you do with the recipe.
Ingredients
- 340 g unsalted butter, softened
- 142 g brown sugar
- 113 g granulated sugar
- 2 tbsp honey
- 198.5 g all purpose flour
- 142 g cake flour
- 142 g whole wheat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 4 large eggs
- 4 tbsp key lime zest
- 1/2 cup freshly squeezed key lime juice
- 113 g unsalted butter, cubed
Instructions
- Preheat oven to 350° F.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugars and honey. Combine remaining ingredients in a separate bowl and fold into creamed butter until smooth.
- Roll out between two sheets of parchment paper to 1/2 inch thickness, remove the top sheet, and bake on a 1/2 sheet tray until golden and firm.
- Cool completely before grinding in a food processer to crumbs.
- Combine sugar, eggs, zest and juice over a double boiler. Cook for about 10-12 minutes, whisking often, until thickened.
- Remove from heat and whisk in butter, one piece at a time, until smooth.
- Strain and pour 1 ounce of curd into 12 glasses. Refrigerate overnight until set
- Top glasses of Key Lime Curd with 1 tbsp graham cracker crumbs. Garnish with blueberries brushed with Valrhona Cristal Absolute neutral glaze.
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